食品科学 ›› 2008, Vol. 29 ›› Issue (4): 464-469.
• 专题论述 • 上一篇 下一篇
张海英, 韩涛, 许丽, 刘晓伟
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ZHANG Hai-Ying, HAN Tao, XU Li, LIU Xiao-Wei
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摘要: 本文综述了果实风味物质的组成、主要组成成分以及风味物质的合成途径和合成机理的研究进展,同时论述了遗传因素、采前因素(包括光照、水分、肥料、化学药剂、栽培手段等)、果实成熟度及采后处理手段(包括低温处理、气调处理、热激处理和高压处理等)对果实中风味物质的影响。
关键词: 果实, 风味物质, 合成途径, 影响因素
Abstract: Flavor constituents of fruits and their biosynthetic pathways were reviewed in this paper. The factors that influenced the flavor constituents of fruits,as well as their regulation were also discussed, including genetic and growing conditions (sun, water, fertilizer, pesticide, cultivate technology, etc.), post harvest treatments (low temperature storage, CA storage, heat treatment and high pressure).
Key words: fruit, flavor compounds, synthesis pathways, influencing factors
张海英, 韩涛, 许丽, 刘晓伟. 果实的风味构成及其调控[J]. 食品科学, 2008, 29(4): 464-469.
ZHANG Hai-Ying, HAN Tao, XU Li, LIU Xiao-Wei. Flavor Constituents of Fruits and Its Regulation[J]. FOOD SCIENCE, 2008, 29(4): 464-469.
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